Vegetarian Lasagne

Comfort food doesn't get much more classic than this Italian favourite, featuring layers of rich soya minced and a creamy sauce.

Ingredients:

• 1 packet of meat free minced
• 1 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery, diced
• 2 garlic cloves, finely chopped
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 200ml vegan beef stock
• 2 tbsp soy sauce
• 200ml red wine
• 1 tbsp vegan Worcestershire sauce
• 9-12 lasagne sheets, depending on the size of your baking tray
• 50g Parmesan, grated
• 150g pack mozzarella, shredded
• 1 bottle shop bought white sauce

Method:

In a large pan, heat the olive oil over a low heat. Fry the onion, carrot, celery and garlic for 5 minutes or until softened. Add the minced and soy sauce and fry on a medium heat until golden. Turn up the heat, pour in the wine and bubble until reduced. Stir in the tomato puree and stock. Add in the Worcestershire sauce and simmer for 15 minutes or until the liquid has reduced. Season.

Preheat the oven to 200ºC or 180ºC for fan assist oven. Layer up the lasagne in a baking dish, starting with a third each of the ragu, then the pasta, then the white sauce. Repeat twice. Top with the Parmesan and mozzarella then bake in the oven for 40-45 minutes, until piping hot and crisp and bubbling on top. Serve immediately.